Classic Pies
ROASTED SWEET POTATO PIE
Roasted sweet potatoes give a deep caramelized flavor to this dessert. Next time you’re baking these spuds for dinner, add a few extra in the oven and freeze the pulp so you can make this classic Southern pie any time.
Makes 1 (10-inch) pie
2 pounds sweet potatoes, scrubbed well and pricked all over with a fork
1 (14.1-ounce) package refrigerated piecrusts
3 teaspoons cold water, divided
3 large eggs, divided
¼ cup unsalted butter, softened
1¼ cups granulated sugar
¾ cup firmly packed light brown sugar
¾ cup evaporated milk
⅔ cup all-purpose flour
2 teaspoons vanilla extract
1¾ teaspoons pumpkin pie spice
½ teaspoon kosher salt
Sweetened whipped cream, to serve
1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
2. Place sweet potatoes on prepared pan.
3. Bake until a knife can easily be inserted into center of potatoes and natural sugars start to bubble out of the potatoes, 45 to 50 minutes.
4. Carefully halve sweet potatoes lengthwise, and let cool to room temperature, cut side up.
5. Peel potatoes, discarding skins. In the work bowl of a food processor, pulse potatoes until almost smooth. Measure 3½ cups sweet potato purée; reserve remaining purée for another use.
6. On a lightly floured surface, unroll one piecrust. Brush with 1 teaspoon cold water. Place remaining crust on top, pressing to seal layers. Roll into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Prick bottom and sides of dough with a fork several times. Refrigerate until firm, about 30 minutes.
7. Preheat oven to 350°.
8. In a small bowl, whisk together 1 egg and remaining 2 teaspoons cold water; brush onto dough. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
9. Bake for 10 minutes. Carefully remove paper and weights. Bake 10 to 12 minutes more. Let cool on a wire rack. Leave oven on.
In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add evaporated milk and remaining 2 eggs, beating until combined. With mixer on low speed, add 3½ cups sweet potato purée, flour,
